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It is understood by paprika with Protected Designation of Origin "Pimentón de la Vera", the product obtained from the grinding of totally red fruits, of the varieties of the group of "Ocales", Jaranda, Jariza, Jeromín, and of the variety Bola, belonging to the botanical species Capsicum annum and Caspsicum longum collected mature, healthy, clean, with the characteristic color of the variety, free from attacks of pests or diseases, dried with oak and / or oak firewood, by the traditional system of Vera , and that comes from the delimited production area ..

Obtaining method

It begins with the realization of the nurseries, from the end of February to the beginning of April, to obtain the pepper plants, which will be transplanted to the final land between May 15 and June 10, approximately.

The ground of seat before receiving the plants, will have received the suitable preparatory works that allow the best implantation of the pepper seedlings.

The plantation will be done by hand or with the help of mechanical transplanters. After the transplant, abundant watering will be given to ensure the proper rootedness of the plants.

Once the fruit is ripe, it will be harvested by hand, and transported to the dryers located on the farms themselves, where the dehydration will take place by the vertical flow system with a lower hearth, dried in smoke.

This system allows a slow, gentle, not very aggressive drying, achieving in the period of 10 to 15 days, that the fruits go from a moisture content of 80% to less than 15%. The final product obtained, called husk, will have a smoked flavor and aroma and great color stability, characteristics of the verato dehydration system.

The shell is taken for grinding to emery stone mills. The paprika ground passes through the so-called "stones of transmitting", arranged in a horizontal position. At this moment, occasionally, the vegetable oil is added in the maximum proportion established. Finally, we proceed to the packaging and labeling.